Easy Peasy Cherry Cheese Cobbler
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A few weeks back Brother Bill Gentry guest posted for me on Southern Plate. Everyone has raved so much about his recipe and Bill himself has always told me he’s gotten marriage proposals out of it, so it got the better of me and I just had to make it. I was a little scared, though, because I had heard such amazing reviews. I didn’t want to be alone with too much of it! So I halved the recipe and made an 8×8 pan and seeing as how I was in such a cherry mood, I switched the pie filling from apple to cherry, which is what Bill said I could do. (Isn’t it cute when I pretend to ask permission from ya Bill?)
OHMYGOODNESS, Bill! After one bite of this I wanna marry you, too!! I don’t think I can get Ricky on board with that, though, so we’ll have to settle for me baking it for myself. ~sighs~
Apparently, Bill must have served this to the cast of Designing Women back in the day because I found this on the web…
I haven’t been this impressed with a dessert since I first tried Butterfinger Cake nearly a decade ago. One thing that really surprised me is how the crescent rolls baked into the perfect crust. Usually when I make things with crescent rolls you can always kinda tell they were crescent rolls, but I would have never known in this. I ate waaaay too much and was grateful that it was only an 8×8 because I could happily eat the entire thing.
Next time I’m going to make it with Splenda, too!
You’ll need: Sugar, Pie filling of your choice, vanilla, butter, cream cheese, and crescent rolls.
and also some cream cheese. We’ll need 12 ounces, so that’s one and a half bricks. During Bill’s tutorial he said he didn’t know about store brands when it came to cream cheese so he got name brand and I thought I’d show him that I use store brand in that, too! I can’t tell a lick of difference.
Spray an 8×8 pan with cooking spray.
Take half of your crescent roll dough (four crescent rolls) and spread it out in the bottom of your pan a bit, pressing to seal.
make sure your cream cheese is good and soft and place it in a mixing bowl along with your sugar.
Mix that up until its good and creamy and then add in vanilla.
Spread all of this over your crescent roll dough.
Lick the spatula.
(yes, I’m making that part of the instructions)
Pour your pie filling over the top.
I like to get this premium kind sometimes because the cherries are so dark and pretty in it.
Of course that means there is more dye in it but I’m pretty okay with that.
Spread that around over the top.
Top with the rest of your crescent roll dough.
Sprinkle your additional sugar over the top.
My crescent roll dough ended up being about room temperature so it was a little more difficult to work with. I suggest leaving it in the refrigerator until the last minute but honestly, this looks fine as frog hair to me.
Like I say , We’re gonna eat our food, not build a shrine to it.
Melt your butter and pour that evenly over the top.
Bake at 350 for thirty to forty five minutes.
Oh my goodness gracious.
You see that?
You know how you look at something and think “I wonder if that tastes as good as it looks?”.
Well no, it doesn’t. It tastes even BETTER!
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